The effect of ionising radiation on the colour of leg and breast of poultry meat-Reference-Cited by-同舟云学术

The effect of ionising radiation on the colour of leg and breast of poultry meat

Published:2000-07 Issue:3 Volume:55 Page:361-370
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Millar S.J,Moss B.W,Stevenson M.H

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Bernofsky, C., Fox, J. B. Jr., & Schweigert, B. S. (1959). Biochemistry of myoglobin VI. The effect of low dosage gamma irradiation in beef myoglobin. Arch. Biochem. Biophys., 80, 9–21.

3. Blythe, K. M. (1990). The effect of irradiation on the organoleptic quality of fresh chicken carcasses. MSc thesis, The Queen's University of Belfast, Northern Ireland.

4. Treatment of meats with ionising radiation III — radiation pasteurisation of whole eviscerated chicken carcasses;Coleby;Journal of the Science of Food and Agriculture,1960

5. Radiation chemistry of carbohydrates;Dauphin,1977

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